Sweet Potato and Leek Soup

I happen to really like sweet potatoes so this is a real winner. You can increase the amount of leeks if you wish, but for me, I find the taste to be milder and more palatable with the amounts in the recipe.

 

  • 2 tbsp. butter
  • 1/2 small red onion
  • 1 garlic clove, minced
  • 1/2 bunch leeks, white parts only. Wash really well; slice
  • 2 lbs. sweet potatoes, peeled and cubed
  • 3 cups chicken broth
  • 1 teaspoon nutmeg
  • 1/2 tsp. grated fresh ginger
  • 1 tsp. salt
  • 1/2 tsp. cayenne pepper
  • 1 cup  – 1 1/2 cups heavy cream
  • 1/4 cup, chopped chives (optional)

In a large saucepan, sauté the onion, leeks and garlic in the butter until they become soft.

Stir in the potatoes and cook for 5-7 minutes. Now add the chicken broth, nutmeg, salt, cayenne pepper simmering until the potatoes are soft. (about 20 minutes)

In batches, pour into a food processor or use a hand held blender, processing until smooth. Stir in the cream and heat through. Ladle into your prettiest bowls and, if using, sprinkle a few chives on top.

Roasted Fennel and Potatoes

It is Fall and the weather is becoming cooler. A wonderful way to celebrate the changing season is to roast some ‘comfort foods’ for dinner. This is easy and has wonderful flavours to complement any dinner.

 

  • 2 fennel bulbs, washed and trimmed
  • 4 red potatoes (about 1/2 – 3/4 lbs), cut in half
  • 2 medium sweet potatoes, peeled , cut in half lengthwise, then quartered
  • 1 tbsp. olive oil

Heat oven to 425 degrees and preheat the roasting pan to allow the veggies to attain a crisp, golden crust.

Cut each fennel bulb lengthwise into 6 wedges. Season the vegetables with salt and pepper and toss with the olive oil to coat.

Remove the roasting pan from the oven, and place the vegetables cut side down and return to the oven to bake for about 30 minutes. Do not turn the vegetables over, and cook until tender and golden brown.

Serve immediately.

 

Fall Colours In Trout Soup

We just bought some beautiful looking trout and this recipe came to mind.

 

  • 1/2 baguette
  • 2 tbsp. good olive oil
  • 1/3 cup Romano cheese, grated
  • pinch of cayenne pepper
  • pinch of sea alt  and freshly ground pepper
  • 1 medium onion, cut into a small dice
  • 1 tbsp. olive oil
  • 2 garlic cloves, minced
  • 8 cups vegetable stock
  • 2 large sweet potatoes, peeled and cut in a medium dice
  • 4 medium carrots, peeled and sliced
  • 8 oz. fresh trout, skinned and boned
  • 1 tbsp. mixed fresh herbs, chopped fine
  • 1/4 cup sliced black olives
  • 1 cup grated mozzarella cheese

Tear the baguette into bite-size pieces. In a large bowl, combine the first amount of olive oil, romano cheese and cayenne. Add the bread and toss to coat. In a saucepan, toast the bread over medium heat turning often, until a golden brown. Remove from heat and place on a baking sheet in a single layer to cool.

In a straight sided pan, cook the onion in the second portion of olive oil until golden or about 7-8 minutes. Add the garlic and saute for 1 minute more. Add the vegetble stock, potatoes and carrots. Simmer over medium-low heat until the potatoes are cooked through but still holding shape (about 12 minutes).

Add the trout to the pan and cook for 5 minutes until the fish is opaque and will flake easily. Stir in the olives and herbs, breaking the fish into bite size pieces as you do so.

Serve immediately with the croutons and cheese.

This only needs that ‘missing’ glass of chilled white wine like a Mistura Branca from Quinto Ferreira Wineries. Yummmmmm…..

Sweet Potato Soup With White Cheddar Crisps

Ahh! Lunchtime and what to serve? That is a question asked in millions of kitchens on  a daily basis, I think. This is one superb soup and costs less than two dollars a bowl. Ready to see?

 

  • 2 lbs. sweet potatoes (the orange kind)
  • 2 green onions, coarsely chopped
  • 14 oz. chicken broth (if vegetarian, use vegetable broth)
  • 1 cup whipping cream
  • 1/2 tsp. curry powder
  • 1/2 cup shredded white cheddar cheese
  • paprika (optional for garnish)

Preheat oven to 400 degrees. Pierce potatoes all over with a knife. On paper towels, microwave for about 6-8 minutes or until tender, making sure to turn them over once during the cooking time.

Remove from the microwave and cut in half lengthwise. Scoop all the flesh out and put in a food processor. Add the onion and one half of the broth and puree until smooth.

Transfer to a large saucepan and add the remaining ingredients, except the paprika and cook until heated through.

To make the cheese crisps, line a cookie sheet with parchment paper and make mounds (8) and place them about 2 inches apart. Bake for 4-5 minutes until melted and starting to brown. Cool slightly and then remove with a metal spatula. Serve two with each bowl of soup.

If you wish, sprinkle a little paprika over the top of the soup.

YUMMY!

Sweet Potato Rounds

‘Tis the season for many parties and evenings out. If you are planning such an evening or are going to a home where you are all taking something to add to the menu, try these appetizers.

Slice unpeeled sweet potatoes (white ones, not yams -orange ones) in 1/2 inch circles and place in a single layer on parchment lined cookie sheets. Spray a little pam on the parchment and roast until the bottoms are lightly browned in a 400 degree oven.  This should take about 23-27 minutes.

You can top these with spicy black beans, crumbled feta cheese and cilantro leaves. You also can try sour cream and a tsp. of salsa or pesto, and  any cheese of your choice.

The idea is to make them your own. They are gluten-free and not hard on anyone’s diet. Just place them out on the table, have napkins, plates, serving spoons and let your guests help themselves.

Enjoy!

Roasted Sweet Potatoes

These are delicious. If you want, make these and then regular fries and mix them up. YUM!

The new French fries

Serves 4

  • 3 sweet potatoes, peeled and cut in wedges 1” (orange colour)
  • 1 tbsp. extra fine olive oil
  • 1 tsp dark brown sugar
  • 1/4 tsp chili powder
  • Pinch of salt
  • 1/8 tsp paprika

Preheat oven to 400 degrees. Peel and cut the potatoes into one inch thick wedges. Put the potatoes in a bowl and pour the olive oil over. Toss together so the potatoes are covered with the oil.

Mix the sugar and seasonings together and mix with the potatoes, again making sure they are all coated.

Spread on a non-stick cooking sheet big enough to hold all the potatoes without overcrowding.

Bake these for thirty minutes, turning at the fifteen minute mark. They should be tender and browned.

This is a great dish to serve with any summer meal. For some reason, as wonderful as these babies are, they just taste that much more so when on the deck enjoying a barbecue.

If you wish, use a Chipotle sauce mixed with mayo for dipping.